Named after the Dutch town called Edam (in North Amsterdam), it is similar to Gouda (from Soutwest Amsterdam) except for the fat content. A Gouda needs to be 48% (and made from whole milk) while the Edam is only 40% (and made from part-skimmed milk). Good melter: for sauces, soups and toppings; nice sandwich cheese. Taste: Mild, slightly salty and nutty. Pairings: Syrah, Riesling, Pinot Gris. Made with pasteurized cow's milk and traditional rennet.